{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T15:57:07Z","timestamp":1788278227509,"version":"build-2803163510"},"reference-count":41,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2024,3,19]],"date-time":"2024-03-19T00:00:00Z","timestamp":1710806400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["32260568"],"award-info":[{"award-number":["32260568"]}]},{"name":"National Natural Science Foundation of China","award":["31760446"],"award-info":[{"award-number":["31760446"]}]},{"name":"National Natural Science Foundation of China","award":["U1903205"],"award-info":[{"award-number":["U1903205"]}]},{"name":"National Natural Science Foundation of China","award":["CXBJ201901"],"award-info":[{"award-number":["CXBJ201901"]}]},{"name":"the joint key funds of the National Natural Science Foundation of China","award":["32260568"],"award-info":[{"award-number":["32260568"]}]},{"name":"the joint key funds of the National Natural Science Foundation of China","award":["31760446"],"award-info":[{"award-number":["31760446"]}]},{"name":"the joint key funds of the National Natural Science Foundation of China","award":["U1903205"],"award-info":[{"award-number":["U1903205"]}]},{"name":"the joint key funds of the National Natural Science Foundation of China","award":["CXBJ201901"],"award-info":[{"award-number":["CXBJ201901"]}]},{"name":"Shihezi University","award":["32260568"],"award-info":[{"award-number":["32260568"]}]},{"name":"Shihezi University","award":["31760446"],"award-info":[{"award-number":["31760446"]}]},{"name":"Shihezi University","award":["U1903205"],"award-info":[{"award-number":["U1903205"]}]},{"name":"Shihezi University","award":["CXBJ201901"],"award-info":[{"award-number":["CXBJ201901"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Elaeagnus moorcroftii Wall.ex\u00a0Schlecht. (EWS) has extensive nutrients and functional active ingredients, which makes it an excellent potential substrate for fermentation. The improvement in the antioxidant activity of Elaeagnus moorcroftii Wall.ex\u00a0Schlecht. juice (EWSJ) fermented by Bifidobacterium animalis subsp. lactis HN-3 (B.an3) could be attributed to the metabolism and biotransformation of plant-based products by the bacterial strain. To reveal the underlying mechanism, non-targeted metabolomics was applied in this study. After fermentation, the structure of downregulated carbohydrates, amino acids, fatty acids, and flavonoids was changed by Bifidobacterium biotransformation (included four reductions, three hydrolyses, four isomerizations, three deglycosidations, and five other reactions). The structure of these converted upregulated products has a higher antioxidant ability to reduce free radicals than their precursors, such as the flavonoids in the form of hydrolyzed conjugates, amino acids with multiple sulfhydryls or hydroxys, carbohydrates with reactive oxygen on benzene rings and fatty acids with unsaturated bonds, short chains, and glycosides. These findings shed light on the mechanism of the metabolism and biotransformation of EWSJ by B.an3, facilitate the study of the interaction between probiotics and fermented plant-based products, and provide a theoretical basis for the development of Bifidobacterium-fermented plant products with stronger functional activities.<\/jats:p>","DOI":"10.3390\/foods13060926","type":"journal-article","created":{"date-parts":[[2024,3,19]],"date-time":"2024-03-19T05:23:31Z","timestamp":1710825811000},"page":"926","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["The Biotransformation and Influence on the Functional Activities of Metabolites during the Fermentation of Elaeagnus moorcroftii Wall.ex\u00a0Schlecht. Juice by Bifidobacterium animalis subsp. lactis HN-3"],"prefix":"10.3390","volume":"13","author":[{"given":"Yixuan","family":"Wang","sequence":"first","affiliation":[{"name":"School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi 832003, China"},{"name":"Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenxi","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi 832003, China"},{"name":"Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenghui","family":"Lan","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi 832003, China"},{"name":"Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingdi","family":"Teng","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi 832003, China"},{"name":"Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongqing","family":"Ni","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi 832003, China"},{"name":"Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi 832003, China"},{"name":"Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"112106","DOI":"10.1016\/j.lwt.2021.112106","article-title":"Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers","volume":"151","author":"Petzold","year":"2021","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Ranadheera, C., Vidanarachchi, J., Rocha, R., Cruz, A., and Ajlouni, S. 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